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BAKED OATMEAL with BLUEBERRIES and BANANAS
CRÈME BRULEE FRENCH TOAST
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tbles corn syrup
8" - 9 " round loaf country style bread
5 large eggs
1 ½ cups half-and-half
1 tsp vanilla
¼ tsp salt
1 tsp Grand Marnier (optional)
1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 9: x 13" x 2: baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
2. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over brad. Chill bread mixture, covered, at least 8 hours and up to 1 day.
3. Preheat oven to 350 degrees and bring bread to room temperature.
4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
5. Serve hot French Toast immediately.
¼ cup sugar
3 Tbles flour
2 tsp baking powder
1 ½ tsp salt
6 large eggs
2 cups whipping cream
½ cup butter, melted
6 cups fresh corn kernels (about 12 ears)
Combine first 4 ingredients. Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour into 9x13" pan. Bake 350 degrees for 45 minutes until brown and set. Let stand 5 minutes.
(6 cups frozen whole kernel or canned shoepeg corn, drained, may be substituted.)
Southwestern flair: Stir in 1 (4.5 oz) can drained chopped green chilies and ¼ tsp ground cumin.
LEMONADE ICED TEA
(from Southern Living July 2009)
I'm not an Iced Tea lover, but add Lemonade - very refreshing! Martha Sue
3 cups water
2 Family-size tea bags
1 (1 ounce) package fresh mint leaves (about 1 cup loosely packed)
½ cup sugar
4 cups cold water
1 (16 ounce) can frozen lemonade concentrate, thawed
Garnish: Fresh citrus slices
1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
(The Artist in the KITCHEN, a cookbook by The Saint Louis Art Museum)
"This is an authentic creamy Greek rice pudding. Chilling time is important for thickening."
Serves 10 - 12
10 cups milk
1 ¼ cups sugar, divided
1 stick cinnamon
1 cup medium or short grain rice
2 to 4 Tbles warm water
Bring milk to boil in large saucepan. Add 1 cup sugar, stick cinnamon and rice and cook over low heat for about 45 minutes or until rice is soft. Remove from heat.
Beat together eggs, warm water and remaining sugar. Pour into milk mixture and cook over low heat until mixture boils gently and slightly thickens, about 15 minutes. Remove stick cinnamon.
Pour into glass or ceramic dish and sprinkle with ground cinnamon. Cool to room temperature then refrigerate for at least 2 hours.
(an after-school snack)
"Might want to double the recipe, so as not to make it every day".
2 ½ cups crispy rice cereal
2 cups quick-cooking oats
½ cup raisins
½ cup packed brown sugar
½ cup light corn syrup
½ cup crunchy peanut butter
1 tsp vanilla extract
1. In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9 xx 13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
"For All Occasions"
(Creative Cuisine from The Country Club of Missouri)
4 Tbles gelatin
1 cup cold, canned tomato juice
7 cups hot tomato juice
Juice of 2 lemons
2 cups celery, chopped
2 cups green peppers, chopped
1 small jar olives, sliced and drained
1 8-ounce tub sour cream
1 Tbles mayonnaise
Grease 12 cup ring mold. Soak gelatin in 1 cup cold tomato juice. Then dissolve in 7 cups hot tomato juice. Add juice of 2 lemons. When about set, add celery, green peppers and olives.
Mix mayonnaise and sour cream and serve as a condiment for the molded Aspic.
Serves 10 - 12
WINTER ROASTED VEGETABLES
(from Cooking with the Seasons)
Zest of 2 lemons, grated (6 servings)
Juice of 2 lemons
½ cup olive oil
½ cup chopped fresh parsley
1 Tbles paprika
1 yellow turnip, peeled and cut into 8 wedges
1 large baking potato, cut into 6 wedges
2 carrots, peeled and cut into ¼ inch slices
1 parsnip, peeled and cut into ¼ inch slices
1 large sweet potato, peeled
Salt and pepper
Preheat oven to 375 degrees
In a mixing bowl, blend the lemon zest and juice with the olive oil, parsley, and paprika. Salt and pepper to taste. Add all the vegetables to the bowl and toss to thoroughly coat. Lift with a slotted spoon and arrange in a single layer on a baking sheet. Bake until vegetables are soft, about 25 minutes. Some vegetables may cook faster than others, depending on their ripeness and moisture content. The turnip will take the longest, followed in order by the baking potato, carrots, parsnip, and sweet potato. Remove the vegetables as they finish cooking.
(Variations: Crushed red or black pepper added to the oil mixture before coating the vegetables adds a robust taste.)
Other vegetables can be substituted in this recipe…
(from My Recipes - "Cooking Light")
Yield 12 servings (serving size 2 Tbles dip and 2 apple slices)
¾ cup (6 oz) 1/3-less-fat cream cheese
½ cup packed brown sugar
½ cup canned pumpkin
2 tsp maple syrup
½ tsp ground cinnamon
24 apple slices
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and bat until smooth. Cover and chill 30 minutes. Serve with apple slices.
CARAMEL APPLE CUPCAKES
"Cute spice-apple cupcakes with dreamy caramel frosting even have sticks to make them look like candy apples."
1 (18.25 oz) package spice cake mix
1 1/3 cups water
1/3 cups vegetable oil
1 large Granny Smith apple, cored and chopped
¼ cup evaporated milk
½ cup chopped peanuts (or other, if preferred)
24 wooden sticks
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners
2. Place cake mix into a large bowl, and pour in water, vegetable oil, and eggs. With an electric mixer on low speed, beat until moistened and combined, about 30 seconds. Increase mixer speed to medium, and beat for 2 minutes. Stir in the chopped apple, and fill the prepared cupcake cups about 2/3 full.
3. Bake in the preheated oven until lightly browned and a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove cupcake pans to a wire rack to cool.
4. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined, about 4 minutes. Apread the carmel icing over the cupcakes, and sprinkle with chopped nuts. Insert a wooden stick into the center of each cupcake.
About This Recipe: "If you’re not feeling 100% and would like something simple to eat, this may be just what the doctor ordered." My mother made this when I was growing up and didn’t feel well…("I’d be tempted to use sugar instead of the salt, and raisins could be optional...")
1 cup uncooked rice
Preheat over to 350 degrees. Layer the following in a 2-quart baking dish with a tight-fitting lid: rice, corn, salt, pepper, 1 can tomato sauce, water, onion, green pepper, celery and ground beef. Pour the second can of tomato sauce and remaining water over layered ingredients. Lay 4 strips of bacon on top. Cover and bake for 1 hour. Uncover and bake for 15 – 30 minutes until bacon is crisp. Serves 6 to 8.
BAKED POTATOES STUFFED WITH AVOCADOS
3 Idaho potatoes
1. Bake the potatoes until done. Halve the potatoes length wise and scoop out the insides with care.
2 cups white flour
Stir together dry ingredients with wooden spoon until thoroughly mixed. Make a well in the middle and add buttermilk and raisins. Stir ingredients just enough to moisten. Turn dough on flat floured board and gently work with hands for 30 seconds. Add flour to make dough consistency thinner than bread dough but thicker than muffin dough. Flatten dough with hands to 1-inch thick.
(No oven temperature is suggested, but 350 degrees is probably what I’ve done in the past. This is my, obviously "old, stand-by" Irish Scone recipe.)
SIX WEEK MUFFIN
1 (15 oz) box bran cereal with raisins
Mix bran cereal, sugar, flour, soda, and salt in extra large bowl. Add beaten eggs, shortening, and buttermilk. Mix well. Store covered in refrigerator and use as desired. Bake at 400 degrees for 15 to 20 minutes. Batter keeps for 6 weeks.
2 Tbles butter
Melt the butter; add flour and seasonings, stir until well-blended. Gradually add the milk, stirring constantly until thick and smooth. Add cubed cheese, stirring until cheese is melted. Serve over toast points that are covered with a slice of tomato and a slice of bacon.
Serves 4 – 6 (Can prepare ahead and reheat)
Serve as a first course or as a salad. Makes 6 servings.
2 ½ lbs asparagus
1. Wash and trim asparagus. Cook until just tender, about 10 minutes; drain. Rinse with cold water to stop cooking; drain on paper toweling. Arrange on a platter; chill.
Marian Glauser’s Cucumbers
Slice as many cucumber slices as you want (not too thick and not too thin)
Arrange the cucumber slices on a plate or tray.
Mix the rest of the ingredients together, except the Paprika, and cover the slices with the mixed ingredients. Sprinkle Paprika over all.
This is a perfect recipe for a carry-in….obviously it’s quick and easy!
MINTY GRAPE COOLER
1 cup sugar
Cook sugar and water 5 minutes – cool slightly and pour over mint leaves. Add lemon juice – cover and let steep 1 hour. Strain. Add grape juice. Just before serving, add chilled ginger ale. Garnish with mint leaves.
SOUTHERN CORN PUDDING
"Fresh corn kernels extracted from the cob give this a special quality. (Serves four)
2 cups fresh grated or chopped corn kernels
Preheat the oven to 350 degrees. Butter a 1 ½-quart casserole. Mix all ingredients together in a bowl. Pour into the casserole and place in a pan of hot water. Bake until firm, about 45 minutes.
FABULOUS KALE with TOMATOES and ONIONS
"The kale is lightly cooked, so it stays a bright green. It is extremely easy to prepare, and it is great alone or served on rice."
1 medium onion
Peel and chop onion and garlic. Separate kale leaves from stems, discarding stems and any tough leaves. Tear kale leaves into pieces. In a heavy skillet over medium-high heat, sauté onion in oil for 2 minutes. Add garlic, and sauté for 2 minutes. Add tomatoes with their juice, breaking up tomatoes with a spoon. Add salt and pepper. Cook, stirring constantly, until the mixture simmers. Simmer for 3 to 4 minutes until liquids are reduced. Place kale on top, cover, and cook for 2 minutes. Lightly press kale into the mixture with a large spoon, cover, and cook for 2 minutes, or until kale is dark green and slightly crisp.
To serve, ladle over rice.
Chocolate Saltine Toffee (aka Christmas Crack)
HOT CHEESY SPINACH DIP
1. Preheat oven to 425 degrees. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.
BALSAMIC-ROASTED BRUSSELS SPROUTS
1 ½ pounds Brussels sprouts, trimmed and cut in half through the core
Preheat oven to 400 degrees.
Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1 ½ tsp salt, and pepper and toss with your hands. Spread out the mixture in a single layer.
Roast the Brussels sprouts for 20 – 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.
CHEESY ONION-RICE BAKE
¼ cup ( ½ stick) butter
In large skillet over medium-high heat, melt butter. Add onions, dill, salt, and pepper; cook until soft and translucent, about 6 minutes. Cool slightly. Stir in soup, sour cream, rice, and half of the cheese; mix well. Place in lightly greased 9 x 13-inch baking dish. Bake in 350 degree oven for 25 minutes. Top with remaining cheese. Bake for 5 to 7 minutes or until cheese melts.
Makes 10 – 12 servings
GARLIC CHEESE PULL-APART BREAD
Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
MOREL SOUP WITH SHERRY
"Morel soup is often served on Mother’s Day because that weekend is the peak time for harvesting the morel, sometimes called the jewel of the mushroom family. The wrinkled cap-shape mushrooms begin pushing up after the first thaw, then quickly disappear when a hint of warm weather brushes past. A morel’s taste is faintly reminiscent of its woody autumn cousin, but the nutty perfume is far more subtle. Morels need to be paired with other mild spring foods so their flavor is highlighted and not lost."
1 ½ lbs fresh morel mushrooms
10 ounces fresh spinach
Heat oven to 425 degrees
Wash spinach, removing thick back vein, but do not dry. Place in pot and cook in water left on leaves until wilted, about 3 to 5 minutes. Drain well.
Combine cheese, egg, oregano, lemon juice, and 1 ½ Tbles of the cracker crumbs in bowl with drained spinach. Spoon all into a 1 ½ quart casserole. Combine remaining cracker crumbs with melted butter and sprinkle on top of the spinach mixture. Bake until golden on top, about 15 minutes.
CREAM OF CUCUMBER SOUP
4 large cucumbers, peeled, seeded, and chopped
Cook cucumbers in chicken stock until tender. Remove from heat. In a blender or food processor add cucumbers, chicken stock, celery, chives, and parsley. Blend until smooth. Make a roux with the butter and flour in a sauce pan and slowly add contents of blender or processor. Cook mixture 5 minutes, remove from heat and add cream. Chill. Taste for seasoning and garnish with dill or lemon rind.
Butter 12 muffin cups or use liners
1 ½ cups fresh blueberries (clean and set aside)
1/3 cup milk
1. Sift together the 4 dry ingredients into a mixing bowl. Make a well in the center.
CLASSIC SUMMER CORN ON THE COB
1 ½ cups white vinegar
Combine vinegar, sugar, salt, allspice, and water in a medium-size saucepan. Simmer over moderate heat (if using dry tarragon, add it now). Reduce heat and simmer 10 minutes. Add beets, cover, and cook over moderate heat 10 to 15 minutes, or until beets are tender. Cool beets in cooking liquid for about 30 minutes and skin them.
1 cup sugar
In a large mixing bowl, stir together sugar, pumpkin, oil, and eggs until smooth. In a small bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Stir into pumpkin mixture until just combined. Fold in dried cranberries. Fill greased or paper-lined muffin cups 2/3 full. In small bowl, combine topping ingredients. Sprinkle evenly over muffins. Bake in 400 degree oven for 16 – 18 minutes or until muffins are golden brown and bounce back when lightly touched. Cool in pan for 5 minutes. Remove from pans and cool on wire racks.
2 pkgs beef-flavor ramen noodles, uncooked
Crush the dry noodles and combine with coleslaw mix, sunflower seeds, and onions in a large bowl. Toss with the dressing. Sprinkle with the toasted almonds. Refrigerate overnight to blend flavors.
Combine all ingredients in a jar and shake well.
In medium saucepan over medium-high heat, melt butter. Add onion and potato. Cook, stirring frequently, for 2 to 3 minutes. Add broth; reduce heat and simmer until vegetables are tender about 10 to 12 minutes. Cool slightly. Pour into bowl of food processor fitted with steel knife, or into blender container. Process until smooth. Return to pany. Stir in pumpkin, salt, pepper, and half and half. Simmer over medium-low heat until heated through, stirring frequently. Do not boil. Ladle into serving bowls. Dust with nutmeg.
ROASTED NEW POTATOES with GARLIC and THYME
(Substitute rosemary for the thyme, if you like. If you have coarse salt, this recipe benefits from its use.)
Preheat oven 375 degrees
BUFFALO CHICKEN DIP
(from GOOSEBERRY PATCH OLD-FASHIONED COUNTRY CHRISTMAS)
"Frost" oranges, lemons, limes, apples, and grapes for holiday garnishes and centerpieces. Simply brush fresh fruit with beaten egg whites then roll in sugar.
HORS D’OEUVRES CHRISTMAS TREE
A tray of red and green crudités for your Holiday Open House…green pepper rings, radish roses, broccoli florets, green onions, red pepper strips, cherry tomatoes, celery, pea pods and, of course, yummy dill or spinach dip!
CORN CASSEROLE (OR PUDDING)
1 box Jiffy cornbread mix
Mix all together in casserole adding the sour ream last.
FAMOUS-BARR’S FRENCH ONION SOUP
1 pound, 6 oz peeled onions
Cut onions in half and slice with the grain about 1/8-inch thick. Melt butter and add sliced onions. Saute slowly for 20 minutes, stirring frequently.
RED BEAN SOUP
Soak the beans overnight in 1 quart of water. In a heavy Dutch oven melt the butter over medium heat. Add the onion, garlic, and celery and sauté until brown. Add 2 quarts of water, beans, Worcestershire Sauce, bay leaf, and thyme. Simmer for 2 hours, or until the water has reduced to 1 quart. Strain the mixture and reserve the liquid. Force the beans through a sieve. Return the beans and liquid to the pot. Add the ham, salt, and pepper and simmer for 5 to 10 minutes. Pour the soup into a heated tureen. Stir in the wine and garnish with the chopped egg and lemon slices.
DEVILISHLY GOOD BLACK BEAN SOUP
2 pounds dried black beans
Wash the beans thoroughly and soak overnight. Drain and discard water. In a large pot, fry the bacon until crisp. Saute the onion and garlic in the bacon grease. Add the soaked beans and fill the pot with water. Boil rapidly for about 4 hours, replenishing water as needed. Add the bay leaves, oregano, cayenne, celery salt, celery, and olive oil. Continue cooking for 2 hours. Add the thyme pepper, bell pepper, and salt. At this point begin mashing the beans and checking frequently to make certain they have not stuck to the bottom of the pot. Stir occasionally, mashing the beans as you stir. An hour before serving, place the beans in a blender filling blender to ¾ capacity at a time. Blend until a thick and creamy consistency is reached. Return the beans to the pot. Add the sausage and cook over low heat for 1 hour. (The sausage is not served with the soup.) Serve the soup in heavy bowls. Garnish with chopped egg or a twist of lemon. Freezes very well.
OVEN BAKED APPLE PECAN PANCAKE
1. Preheat oven to 450 degrees
POTATO and LEEK SOUP
4 Tbles butter
In a large saucepan, melt the butter over medium heat. Add the vegetables, cover, and cook for 5 to 7 minutes, stirring frequently. Add the stock or broth, ½ cup of the milk, the bay leaf, parsley, salt, and pepper. Reduce heat to low, cover , and cook until the vegetables are tender, 25 to 30 minutes.
SPRINGTIME MACARONI SALAD
2 cups elbow macaroni
Cook macaroni according to package directions. Drain in colander. Rinse with cold water; drain again. Cut each Vienna sausage in quarters; combine with macaroni, pineapple tidbits, pimientos, and celery. Combine mustard, sour cream, salt, and paprika; toss with macaroni mixture; chill. Scoop seeds from cantaloupes. Fill with macaroni salad. Garnish with watercress, if desired.
Makes 6 servings.
In a large pot, melt the butter then add the leeks and onion and sauté until golden. Add the potatoes, chicken broth, salt and boil for 35 minutes or until potatoes are done. Puree the potato mixture in a blender or food processor and return to the pot. Add milk and cream and bring the soup to a boil. Cool and refrigerate until well chilled. Sprinkle with chopped chives when served.
TODD’S ROSEMARY ROASTED POTATOES
P.S. I know these to be delicious, as Todd and Candie have served them several times for our family gatherings!!!!!
Serving Size: 10
Mix all ingredients in glass or plastic bowl. Marinate in refrigerator overnight.
CREAM of PUMPKIN SOUP
(from my recipe "archive" AND Allrecipes)
"A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie. Makes 6 servings."
3 Tbles margarine (or butter), softened (I added "or butter")
1 Tbles brown sugar
¼ tsp ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 Tbles butter, melted
2 (14.5 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 tsp salt
¼ tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy whipping cream
1. Preheat oven to 400 degrees. Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
5. Stir in whipping cram and heat thoroughly. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
CRIMSON BAKED CRANBERRIES
(from my Archived File)
One 12-ounce bag cranberries, fresh or frozen
1 cup sugar
¼ tsp ground cinnamon
¼ tsp allspice
3 Tbles brandy, or orange juice
Preheat oven to 350 degrees. Combine cranberries, sugar, cinnamon and allspice in a small baking dish. Cover and bake until sugar melts and mixture bubbles, stirring once, about 55 minutes. Uncover and bake until liquid is syrupy, about 10 minutes longer. Immediately stir in brandy (or orange juice). Let sauce cool to room temperature. Cover and refrigerate at least 1 hour.
Can be made up to 4 days ahead.
Makes about 2 ½ cups (Serves 5 )
Serving size - ½ cup